The III Regional Meat Pie Contest will be held on April 18 in Murcia

Participants must be registered or in process in the Artisan Registry of the Region in the pastry trade before the contest begins and be active at the time of the competition.

La directora general de Consumo y Artesanía, Sonia Moreno, y representantes de Arepa presentaron las bases del III Concurso Regional del Pastel de...The general director of Consumption and Crafts, Sonia Moreno, and representatives of Arepa presented the bases of the III Regional Meat Pie Contest

The III Regional Meat Pie Contest will be held at the Murcia Regional Craft Center on April 18, as announced today by the General Director of Consumption and Crafts, Sonia Moreno, during the presentation of the poster and the contest rules.

Moreno stressed that "on the one hand, the aim is to promote this Murcian gastronomic product and promote its excellence, since its costly preparation and its nutritional richness distance it from the concept of fast food, and on the other, to recognize the pastry artisans who have made of this product one of the referents of the Murcian gastronomy”.

The registration period is now open and will end on April 15. Participants must be registered or in the process of being registered in the Artisan Registry of the Region of Murcia in the pastry trade before the contest begins, and be active at the time of the competition.

The jury will be made up of qualified professionals from the guild who will assess the cakes in a tasting that will take place on the day of the contest at the Murcia Craft Center. The product with the highest score will be recognized as the 'Best Meatloaf 2022', and the pastry chef will receive a trophy and a plaque for his establishment.

The contest is organized by the General Directorate of Consumption and Crafts together with the Regional Association of Pastry Entrepreneurs of Murcia (Arepa). The bases and the registration application can be downloaded on the page www.artesaniaregiondemurcia.es.

Meatloaf is a typical Murcian recipe that dates back to the end of the 17th century, when ordinances were enacted to regulate its production standards. It is a round cake with a top of thin puff pastry in the shape of concentric rings, filled with beef, chorizo and egg. It has a variety that replaces the beef with brains.

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